LOW FODMAP

Chicken Katsu

(NYT COOKING)

Kay Chuns of NYT cooking chicken katsu, made from pounded chicken cutlets and panko, has an irresistibly crunchy crust that yields to juicy meat within served with a traditional clove and ginger-scented tonkatsu sauce.

LOW FODMAP NOTES:

• MAKES 8 LOW FODMAP SERVINGS: 2 tbsp Worcestershire sauce & 13g regular ketchup without HFCS is low FODMAP.
• Soy Sauce: Use a gluten-free tamari or soy sauce.
• All-Purpose Flour: Substitute with gluten-free flour.
• Panko Bread Crumbs: Replace with gluten-free panko or bread crumbs.
• Cabbage: Use white cabbage
• Ensure that any other ingredients like molasses and spices are low FODMAP compliant.

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